CHETTINAD SEEPU SEEDAI RECIPE

INGREDIENTS

• 2 cups homemade rice flour We can also use shop-bought rice flour. 
• 1 cup – 250ml 12 cup Urad Dal
• 1 tbsp. butter 1 tsp. salt
• 1 cup thin coconut milk
• 2 CUP OIL FOR DEEP FRYING

INSTRUCTIONS 

PREPARING URAD DAL FLOUR

• Fry Allow the roasted urad dal to cool after it has been dry roasted.
• Grind the roasted dal to a fine powder.
• 1/2 cup roasted and ground urad dal powder, sieved to ensure smooth urad dal flour with no lumps

PREPARING SEEPU SEEDAI DOUGH

• Mix the sieved urad dal flour, rice flour, butter, and salt in a mixing dish.
• Then, little by little, add the coconut milk and carefully mix it into a smooth dough.

SHAPING SEEDAI

• Take the Seepu Seedai mould and press. Oil the inside of the achu. Close the achu with the lid and add 2-3 fistfuls of the seepu seedai dough.
• Take a clean chopping board, squeeze the press and mould, and make long strips on the chopping board. Then, using a fork, cut the long strips into 2′′ long little strips.
• Then, for each little strip, attach the ends to form a cylinder. Repeat with the remaining dough.

DEEP FRYING

• In a skillet, heat the oil. When the oil is hot, put a pinch of dough into it to test its readiness; if the pinch of dough rises fast in the oil, the oil is ready. Keep the flame on medium and gently drop the seepu seedai that we rolled earlier in step 7.
• Deep-fried each batch of seedai till golden brown and crunchy.

SERVING

The crunchy and delectable Seepu Seedai is ready! Enjoy the tasty snack after storing it in an airtight container!

How to Make Chicken Biryani

Ingredients

1 kilogramme of chicken

To make a paste, combine 

1 tsp fennel seeds and 

1 tsp sombu.

2″ cinnamon stick

four cloves

5 cardamoms, green

1 inch ginger or 2 tbsp ginger garlic paste 7 to 8 garlic cloves

Marination- 1-kilogram chicken pieces marinated 4 tablespoons curd/yogurt 1/4 tsp turmeric, 1/2 tsp red chili powder, ground paste from above

To temper- 2 to 3 tbsp oil to temper (adjust as needed) 2 bay leaves, 2 cloves, and 1-inch cinnamon stick

Ingredients not listed 2 cups samba rice (seeraga) or basmati rice

1 1/2 cup thick coconut milk or 3 1/2 cup thin coconut milk 2 c. water

2 teaspoon salt, or as needed

2 large onions, thinly sliced (about 1 cup)

3 green peppers (use as needed)

1 large tomato, deseeded and diced (about 1/2 cups)

1/2 cup chopped mint leaves

1/2 cup chopped coriander leaves

Directions

1. Thoroughly wash and drain the chicken.
2. In a blender jar, finely powder the fennel, cinnamon, cloves, and cardamoms.
3. Then add the ginger and garlic. Make a fine paste of everything. If your blender isn’t fine enough, add the curd indicated for marination and blend.
4. In a mixing bowl, combine the paste, curd, turmeric, chili powder, and chicken. Set aside to marinate.
5. Soak rice for at least 20 to 30 minutes after washing it. Remove the water.
6. Prepare your coconut milk and water.
7. How to Make Chettinad Chicken Biryani In a heated pot or pressure cooker, add oil.
8. Saute bay leaf, cloves, and cinnamon in a skillet.
9. Combine the onions and green chilies in a mixing bowl. Fry them till golden.
10. Add the chicken and cook over medium heat until it turns pale and white.
11. Then stir in the tomatoes, mint, and coriander leaves. Cook, covered, on a low heat until the tomatoes become mushy.
12. At this point, the chicken is almost done. Cooking on high heat will cause the chicken to become tough.
13. Cook without a lid until all of the moisture from the tomatoes and curd has evaporated.
14. Pour in the water and coconut milk. On medium heat, bring it to a boil. You can also use hot water to keep the chicken from becoming tough.
15. Cook the drained rice over medium heat. If using a pressure cooker, Cook for 1 whistle on medium heat, covered.
16. If cooking in a pot, cook in an open pot until virtually all of the water has been absorbed. Then, cover and simmer over low heat until the potatoes are tender.
17. If the rice remains uncooked, add extra water and continue to cook until done.
18. Allow at least 15 minutes for the cooked chicken biryani to rest. Gently open the lid and fluff it up.
19. Garnish Chicken biryani with eggs or coriander leaves from Chettinad.

CHETTINAD STYLE NATTU KOZHI KULAMBU

INGREDIENTS

• 1 chicken breast, sliced into small pieces

For grinding

• 2 tsp black peppercorns for crushing
• 1 teaspoon cumin seeds 
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 3 – 4 whole dry red chilies, increased or decreased to taste
• 1 onion, medium size
• a half-cup grated coconut

For the gravy

• 2 tablespoons oil
• 1 medium onion, thinly sliced
• 2 tablespoons ginger garlic paste
• 2 tbsp. coarsely chopped tomatoes
• 1 tablespoon turmeric powder
• 2 tablespoons tamarind paste
• a handful of coriander/cilantro

INSTRUCTIONS

1. Dry roast all of the ingredients under “crushing” until a wonderful aroma exudes from them: black peppercorns, cumin seeds, coriander seeds, fennel seeds, whole dry red chile, onion, and coconut. Allow cooling before grinding into a fine paste. Set this aside for now.
2. Heat the oil in a pressure cooker and sauté the onion until transparent.
3. Fry the ginger garlic paste until the raw smell goes away.
4. Then add the tomatoes and simmer till mushy and pulpy. Combine the chicken, turmeric powder, and a glass of water in a mixing bowl.
5. Depending on the grade of your chicken, cook for one to three whistles. Allow the cooker to cool before removing the lid.
6. Stir in the ground masala paste, tamarind paste, and coriander leaves. Adjust the amount of water to your liking. Add more water if you want more gravy.
7. Cook on low heat until all of the raw smell has gone away and oil begins to float on top of the gravy.
8. Serve immediately with rice or roti.

How to Make Onion Uttappam

Ingredients needed

• 1/2 cup finely chopped onion
• 1/2 cup plus a little extra Idli batter
• 1-2 minced green chillies
• 1-inch piece minced ginge
• Using oil to make uttapams (sesame seed oil preferable)

Preparation

Combine the onion, green chili, and ginger in a mixing bowl. Add a pinch of salt and mix well. Remember that the dosa batter already contains salt. Prepare this before heating the dosa Tawa.

Method

Heat a Tawa, add a drop of oil and rub half an onion on it. This will make it easier for you to remove the dosa from the Tawa.

When the Tawa is hot enough, reduce the heat to medium and pour a ladle of batter onto it, spreading it in a circular motion to produce a thick dosa, as seen in the picture. Spread it out thinly. Uthappams should be thick and filling.

After a minute, evenly distribute the onion mixture over the dosa. To ensure that the uthappam tastes delicious, use a substantial amount of onions. Press it gently with the dosa ladle or spatula.

Drizzle a teaspoon of oil all over the dosa. Flip the dosa to the other side when the base is golden brown and there are many holes on top.

Drizzle some oil on the opposite side as well. Allow it to cook on the other side. When the dosa is done, remove it from the Tawa and serve hot with chutney or sambar.

Note: For enhanced taste and flavor, sprinkle idli podi after the onions.

Another option is to combine the onions, green chilies, and ginger with the batter and form dosas. Both strategies are effective.

Chettinad Style – Fish Biryani Recipe

Ingredients

• 10 Pieces fish
• oil 3 tbsp. fish
• 1 cup sliced onions
• 1 tsp. ginger-garlic paste
• 1 tsp. cumin seeds
• 1 tsp garam masala powder
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• Salt to taste
• 1 cup of yoghurt
• 1 cup Leaves of Coriander
• 1 chile Verde
• 1 tsp Biryani Masala
• ⅓ cup onions Browned
• 2 cup rice
• 3Cloves
• 4Peppercorns
• 1Cinnamon
• 4 Cardamoms, green
• 3 cups of hot water

Directions

Step 1: Heat the oil in a pan.

Step 2: Once the oil is hot, add the cumin seeds and let them sputter for a few seconds.

Step 3: Add the chopped onions and chilies and cook till golden brown in color.

Step 4 Add the ginger garlic paste to the fried onions and cook until the raw smell fades.

Step 5: Stir in the garam masala powder, coriander powder, turmeric powder, salt, and yoghurt.

Step 6: Saute for 2 to 3 minutes.

Step 7: Add the fish pieces and cook on high heat until the fish becomes opaque.

Step 8: Stir in the browned onions, coriander leaves, green chilies, and biryani masala.

Step 9: Mix them thoroughly and turn off the heat.

Step 10: Begin making rice for biryani while the fish is boiling.

Step 11: To make rice, heat a pressure cooker and add oil to it.

Step 12: Grind in the cloves, peppercorns, cinnamon, and cardamoms.

Step 13: Fry them for 30 seconds before adding 3 cups of water.

Step 14: Add the rice salt and thoroughly mix it with the water.

Step 15: Stir in the rice and cook until it is soft.

Step 16: Once the rice is tender, heat a deep pan over medium heat and layer it with rice. Then, arrange the fish layer on top of the boiling rice layer. Then, on top of the fish layer, add another layer of rice.

Step 17: Cover the pan snugly with a cover and secure it with a hefty weight.

Step 18: Cook for around 10 minutes on low heat with the flame turned off.

Step 19: Serve immediately with fresh Tomato Raita or any Fish Curry.

Ring Murukku

Ingredients

Moong Dal – 1 1/2 Tbsp

1 Cup Water

3/4 teaspoon salt (adjust per taste)

Oil 1 Tbsp 

Rice Flour – 1 Cup 

Cumin Seeds – 1 tsp 

Sesame Seeds – 1 tsp 

Red Chilli Powder – 3/4 tsp (adjust per taste)

a huge pinch of asafoetida 

Oil – for frying

Instructions

1. First, wash and soak the moong dal for approximately 1 hour. Drain and set aside the water.
2. In a saucepan, heat 1 cup of water. Mix in the salt, ghee, and soaked moong dal quickly. When the water begins to boil, gradually add the rice flour and combine well. Turn off the heat and continue to whisk until a dough forms. Cover the mixture for about 10 minutes.
3. After 10 minutes, stir in the remaining ingredients (cumin, sesame, chilli powder, and asafoetida). To make a smooth dough, oil your palms and knead them thoroughly.
4. Make a gooseberry-sized ball out of the dough. Make a thick rope out of it. Form a loop with two ends of the rope. So that the loop does not break, gently press the joint. Shape the rings as shown in the image below. Rep with the remaining dough.
5. Heat the oil in a Kadai and reduce the flame to medium once it is hot. Fry the rings in batches over medium heat until pleasantly brown and the bubbles have gone away. Drain any excess oil on a paper napkin.

Notes 

– In step 5, if the dough is too dry and you can’t produce the ring shape, add a little hot water to the dough, knead thoroughly, and try again. Do not add extra water; instead, sprinkle a bit at a time.

– Cover the dough with a moist towel throughout the procedure to prevent it from drying out.

– Make sure to fry the rings in batches and on medium heat to ensure that they fully cook in the middle.

– Grease your palms if you notice the dough sticking to them.

Chettinad Thattai Murukku Recipe

INGREDIENTS

• 1 cup = 250ml
• Idiyappam flour – 1 cup 
• 3 tsp / 1 tbsp roasted urad dal flour
• 1 tbsp melted butter
• 1 tbsp soaked chana dal or fried gramme dal/pottukadalai
• 1 teaspoon red chili powder
• 1/4 teaspoon asafetida / hing
• 1 teaspoon black sesame seeds
• 2 tsp chopped curry leaves
• As needed, add salt and water.
• Cooking oil – for deep frying

HOW TO MAKE THATTAI

1. Combine all of the ingredients, including the butter, in a large mixing basin.
2. Combine thoroughly. Make a smooth dough by gradually adding water.
3. Take a large gooseberry-sized ball and roll it in your hands. Insert a zip lock cover that has been lubricated.
4. Using a toothpick, prick the skin. Wrap the thattai in a cloth and set it aside for 10 minutes.
5. Deep-fried both sides until the bubbles stop. Remove and drain on a piece of tissue paper.
6. After it has cooled, place it in a box. Crispiness lasts for one to two weeks.

THATTAI MURUKKU RECIPE

• 1 tbsp chana dal, washed and soaked in sufficient water for 1 hour Take the rice flour, roasted urad dal flour, salt, sesame seeds, hing, chopped curry leaves, and soaked and drained chana dal or fried gramme dal in a large mixing basin.
• Mix in the melted butter thoroughly. Make sure the butter and flour are properly combined.
• Make a smooth, non-sticky dough by gradually adding water. Make large gooseberry-sized balls and keep them covered with a moist cloth until ready to use. 
• Take two zip lock bags or two thick sheets. Grease one sheet with oil and drop a dough ball on it. Cover with a second sheet. In a small bowl, flatten the dough to form a flat, thin circle. Pat it thin to get crispy thattai. If you want, you can use the bowl to chop the thattai into precise round forms.
• Make thin rings out of all of the balls. Remove the thattai with care. If the thattai breaks while being patted or removed, the dough is dry. So, add a little water to the dough and then cut it into shapes. Remove the thattai from the Zip lock bag and place them in a cotton cloth to absorb any excess moisture. Allow it to rest for 10 minutes. 
• Heat the oil for deep frying. Put a pinch of dough into the hot oil. If it immediately climbs to the top, the oil temperature is correct. Keep the flame on medium and remove the thattai. Cook until the bubbles stop and the surface turns golden brown on both sides. After it has cooled, drain it in a tissue and store it in an airtight container. It lasts for two weeks!

Note

• Always prick the thattai with a fork. It keeps thattai from ballooning up.
• The temperature of the oil should be ideal. If the oil is excessively hot, the thattai will get golden brown without thoroughly cooking.
• Cook slowly over medium heat. Remove the thattai only when the bubbles have totally stopped, else it would turn chewy.
• Even if you pat it thin, it will not cook perfectly.
• Pat it thin to get crispy thattu vadai.

Chettinad Pakoda Kulambu Recipe

Ingredients

• 3 tbsp finely sliced onion 
• Tomato – 2 
• tamarind – 1 tsp combined with 1/4 cup water
• Turmeric powder – a liberal pinch 
• Red Chilli powder – 1 teaspoon 
• Coriander powder – 2 teaspoons 
• finely chopped Coriander leaves – 2 teaspoons 
• finely chopped Salt – to taste

For Pakoda:

Chana Dal – 1/2 cup 

Fennel Seeds – 1 tsp 

Red Chillies – 2 

garlic cloves – 4 cloves

2 tbsp coarsely chopped big onion

1 tbsp finely chopped coriander leaves

To Grind To A Paste:

coconut – 3 tbsp

1/2 teaspoon fennel seeds

To Temper :

1 tbsp oil 

Cinnamon – 1/4 inch piece

2 curry leaves – a small sprig Cloves

1 teaspoon ginger garlic paste

Method:

1. Soak the chana dal for 2 hours. Completely drain the water. Then, in a blender, combine the chana dal, red chilies, fennel seeds, and garlic to make a coarse paste. I did it in batches because I just had a small jar.
2. Place the mixture in a mixing basin, add the chopped onion, necessary salt, and coriander leaves, and mix thoroughly. Set aside.
3. Heat the oil in a Kadai for the pakoda kuzhambu. Pinch tiny amounts of the mixture and carefully drop them into the oil, deep frying till reddish golden.
4. Grind together the coconut and fennel seeds to a fine pulp and set aside.
5. Heat the oil in a pan and add the things specified under “to temper.”
6. Add ginger-garlic paste and let it fry for a minute, then add onion and saute until slightly browned, then add tomatoes.
7. Saute tomatoes until they shrivel and become mushy.
8. Mix in the turmeric, red chili, and coriander powders. Saute till the raw scent is gone and the mixture resembles thokku. Season with salt as needed.
9. Then add 3/4 cup water (adjust according to thickness) and tamarind pulp and let it boil for 5-7 minutes.
10. Then add coconut paste and simmer in sim for at least 5 minutes, or until the kuzhambu thickens and the oil separates.
11. Finally, stir in the made pakodas and coriander leaves.

  Serve over rice.

Kavuni Arisi Payasam Recipe

Ingredients

2 tbsp Ghee 

1 tsp Sugar 

1/4 cup Black Rice / Kavuni Arisi

Milk – 1/2 to 3/4 cup 

Cardamom powder – 1/2 teaspoon 

Coconut pieces – 1 teaspoon 

Cashew – 1 teaspoon 

Water – 1/2 cup

Procedure

Heat a pan with 1/2 tsp ghee and add the rice; sauté for a couple of minutes, or until aromatic.

Transfer to a mixie jar and pulse a few times, or until it resembles minute grains. Bring the water to a boil in the pressure cooker.

Add the black rice, stir quickly, cover with a lid, and cook for 3 whistles.

Remove the lid from the pressure cooker once the pressure has been released automatically. The rice should be properly cooked, and depending on the quality of the rice, all of the water should be absorbed or there may be a small amount of water on top. Both are acceptable. With a ladle, thoroughly combine it with the sugar. Allow the sugar to dissolve and the mixture to become a little watery again.

Separately, heat the milk and add it to the rice, allowing it to simmer for a few minutes. In the meantime, heat the remaining half tsp ghee in a separate pan and toast the cashews and coconut chunks until golden brown.

Finally, combine the cardamom powder, roasted cashews, and coconuts. Combine everything thoroughly.

Delicious Kavuni Arisi Payasam/Black Rice Kheer is now ready.

Notes: 

• Because black rice takes longer to cook than regular rice, make it with a coarse combination to help it cook faster.
• As stated in the step-by-step directions, depending on the quality of the rice, all of the water will be absorbed or you may notice a small amount of water on top after cooking the rice.
• Reduce a tbsp of sugar for a subtle sweetness.
• Dry fruits such as raisins can be added in addition to cashews and coconut.
• You can add more or less milk depending on the consistency you desire for your payasam.
• While cooling, this payasam thickens slightly.

TASTY ARISI PARUPPU PAYASAM RECIPE

INGREDIENTS

• 1 cup equals 250 mL, 1 teaspoon equals 5 mL
• 1/2 cup uncooked rice /
• 1/4 cup moong dal 
• 1/4 cup chana dal 
• 3 cup water
• 2 cups milk 
• 11/2 Cup Jaggery
• 4 to 5 tablespoons Ghee / Homemade Ghee Recipe
• 10 Cashew 
• 10 Raisins  
• Cardamom  
• Few Strands Saffron 

INSTRUCTIONS

1. First, measure and prepare all of the ingredients. Soak a few strands of saffron in a small amount of heated milk.
2. In a pressure cooker, heat 2 tsp ghee, then add the cashews, raisins, cardamom, and sauté until brown.
3. In the same cooker, melt 2 tsp ghee and add the rice. Fry till it pops up and the color changes somewhat. Keep by your side.
4. 1 tsp ghee, then the moong dal and chana dal, and cook until a pleasant scent wafts. Pour 1 cup of milk and 1.5 cups of water over the rice and fried dal.
5. Mix everything and pressure cook for 5 to 6 whistles.
6. Using a potato masher, mash the rice and dal together.
7. Stir in the remaining 1 cup of milk and 1 cup of water. Meanwhile, combine 1.5 cups of jaggery and 1/2 cup of water in a small saucepan. Heat till the jaggery is totally dissolved; no string consistency is necessary.
8. To remove contaminants, strain the jaggery through a sieve. Cook for 3 minutes on low heat before adding the fried cashews, raisins, and cardamom.
9. Finally, add the saffron milk and thoroughly combine.
10. This Arisi Paruppu Payasam Recipe is perfect for the Tamil New Year.

NOTES

Tips for Rice Dal Kheer Recipe

1. Ghee roasting the rice and dal adds a lovely flavor. However, it can be used directly for a short version.
2. To make a creamy rice dal kheer, completely pressure cook the rice-dal and mash it.
3. Jaggery can be adjusted to taste. To remove contaminants, always filter the jaggery.
4. Although sugar can be substituted for jaggery, this Arisi Paruppu Payasam is usually made using jaggery exclusively.
5. Simmer the flame before adding the jaggery; otherwise, the payasam may curdle because it contains milk.
6. 1/2 cup coconut milk can be added towards the end for a great flavor.
7. The use of saffron threads is optional, although it adds a pleasant scent.
8. 3 to 4 cloves and a piece of mace can be toasted in ghee and added to the payasam for extra flavor.
9. Because this payasam thickens with time, thin it with warm milk before serving.